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Combining beans and rice creates a complete protein without the need for a traditional meat. Add the veggies and you have a nutrient packed dish filled with fiber, vitamins, and minerals.
1 TBSP OLIVE OIL
1 ½ CUPS ZUCCHINI, QUARTERED LENGTHWISE
1 ½ CUPS GREEN PEPPER, DICED
1 CAN (15 oz.) BLACK BEANS, RINSED, DRAINED
1 CAN (14.5 oz.) DICED TOMATOES with GARLIC, UNDRAINED
¾ CUP OF WATER
1 CUP INSTANT BROWN RICE
½ CUP SHREDDED CHEDDAR AND MONTEREY JACK CHEESE BLEND
Step 1
Heat oil in deep skillet over medium heat. Add zucchini and bell pepper – cook 5 minutes, stirring occasionally.
Step 2
Add beans, undrained tomatoes and water. Increase heat and bring to a boil. Add rice; stir well. Cover; remove from heat and let stand 7 minutes until liquid is absorbed.
Step 3
Sprinkle with cheese. Makes 6 servings.
VEGETARIAN OPTION – recipe as written.
GLUTEN FREE OPTION – recipe as written.
Servings: 6
Nutrition per Serving: Calories 227, Fat 5g, Protein 10g, Carbs 37g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
